The trend is to create an amazing and collective experience. Peruvian restaurants and cafes offer a new concept of collaboration, where different chefs combine the proposals of their colleagues and achieve an exceptional union – for one day. That’s what happened on Saturday, March 7, at Amarena Cafeteria at La Mar Ave. 438, Miraflores, where a Creole offering, researched and steeped in history, arrived from Chef José del Castillo of Isolina Taberna Peruana and La Red Restaurante, the latter next door to Amarena on La Mar Avenue.
The trend is to create an amazing and collective experience. Peruvian restaurants and cafes offer a new concept of collaboration, where different chefs combine the proposals of their colleagues and achieve an exceptional union – for one day. That’s what happened on Saturday, March 7, at Amarena Cafeteria at La Mar Ave. 438, Miraflores, where a Creole offering, researched and steeped in history, arrived from Chef José del Castillo of Isolina Taberna Peruana and La Red Restaurante, the latter next door to Amarena on La Mar Avenue.
José del Castillo and his team have “invaded” Amarena’s kitchen with those rich flavors of a Creole tavern adapted to a breakfast format.
/ Josephine Lamas
MIRA: The best ally against asthma and allergies in children: the benefits of swimming
The idea is to have a good time and for diners to enjoy the new menu with the same quality they are used to and to be able to discover the flavors of Del Castillo’s hands. The offering brought the power of the Peruvian recipe book to morning-ready formats – entrees and sandwiches – while maintaining the homely character that sets Amarena apart. There were surprises in every bite.
The menu was as follows, as Laura Tiboquiro, Amarena’s chef, tells us: “Our strong point is breakfast and brunch. At La Mar, José del Castillo, our neighbor, has always been a great support for us from the beginning, so the idea was to put his vision of a Creole breakfast in the menu of the event.” They sat down to talk, brainstorming each other’s input to balance Amarena’s style in the Creole version.
Amarena and Jose del Castillo’s Creole menu.
/ Josephine Lamas
On the menu there were two reheated dishes, two signature dishes of isoline, kau kau and cured meat, which were served as if by the share. Then came the sandwiches with a very Peruvian vibe, one was made with tongue (one of the stars of the event) and the other was made with a very soft knuckle and an intense, unforgettable flavor. Another option was the Black Pudding Pan, Chips and Andean Scrambled Eggs. Leche de tigre was another surprise, it was ordered at all tables. For dessert – also very brunch-style – they made French toast with Peruvian ingredients like copoazú.
There was no shortage of drinks at this Creole breakfast. Pisco sau and chilicano still stood out on the menu, and another specially made for the occasion called the Reanimador, a refreshing cocktail with Matacuy and Peruvian Espía del Inca gin.
With and without reservations, people came from 9 a.m. to afternoon.
/ Josephine Lamas
The meeting was designed as a group meeting so that everyone could try the menu. From 9am the whole place was filled with friends and families. There were even those who asked that some dishes remain on the menu of Amarena. This very interesting collaboration continued until noon with the unexpected flavors of combining two different concepts.
/ Josephine Lamas
This collaborative format will be repeated in April at Amarena’s second location, located at Bolognesi 506, Miraflores. Here they will meet the guys from Pasta Giannis Burasky and Juan Manuel Humberto.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
